Mohnyin tjin facts for kids
Mohnyin Tjin Seller at Taunggyi, May 2010
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| Place of origin | Burma |
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| Associated national cuisine | Burmese cuisine |
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| Similar dishes | Kimchi, Chinese pickles |
Mohnyin Tjin (pronounced "Mone-nyin Jin") is a super popular and tasty Burmese dish! It's made from vegetables that have been fermented, which means they're preserved in a special way using rice wine and different seasonings. Think of it like the Korean dish Kimchi or Japanese Takana Tsukemono – it's a type of pickle!
This yummy dish is especially loved by the Shan people in Myanmar. You'll often find it served as a side dish with other famous Shan meals, like meeshay noodles. The name "Mohnyin Tjin" actually means "sour mustard green". Even though it's called that, it can be made with many different kinds of pickled vegetables.
What is Mohnyin Tjin Made Of?
The most common type of Mohnyin Tjin is a mix of different vegetables. These often include white radish leaves, mustard greens, carrots, leek bulbs, ginger, and garlic chives.
How is it Pickled?
These vegetables are pickled in a special mix. This mix usually has sticky rice, rice wine, fresh crushed chillies, spices, and cane sugar. This process gives the vegetables their unique sour and spicy flavor!
Different Kinds of Mohnyin Tjin
You can make "a-chin" (which means pickle) from almost any vegetable! People create many different kinds of Mohnyin Tjin by changing the vegetables they use. Some other popular versions are made with baby elephant garlic, white radish stems, garlic chives, cabbage, cauliflower, chili pepper, bean sprouts, unripe mangoes, and bamboo shoots. Each one offers a slightly different taste and texture!
